The curry herb (bot. Helichrysum italicum) is very tasty with a slightly oriental touch. It is ideal for flavoring meat dishes and stews, but also for preparing aromatic tea. It can be frozen to extend its shelf life.

Curry herb can easily be frozen or dried

When should I harvest curry herb for freezing?

The aroma of the curry herb is most intense just before flowering, which is also the ideal time for harvesting. A moderately warm morning is recommended as the time of day. It should have been a few days since the last downpour. Wait until the dew has dried and always harvest whole shoots or at least larger shoot parts.

How do I prepare the curry herb?

Only cut off healthy and undamaged sprouts of your curry herb for freezing. Rinse the herb briefly under running water and dry it. Then fill it in freezer containers or bags.

Curry herb should not be chopped as it can cause indigestion when eaten. But it is not poisonous. After cooking, remove the herb from the finished dish. The larger the plant parts, the easier this is possible.

How do I use frozen curry herb?

You can use the thawed curry cabbage in a similar way as you can use the fresh cabbage. It is only less suitable for preparing tea. If your curry herb crumbles a bit when freezing or thawing, place it in a tea bag before adding it to your food so you can easily remove it later.

Are there alternatives to freezing?

Freezing is not always the best method of preserving herbs. Alternatively, you can also dry your curry herb. This method is useful, for example, if you want to use the curry herb for a tea mixture. Since it is not consumed when preparing tea, it can also be crushed.

The essentials in brief:

  • suitable for freezing
  • harvest just before flowering and freeze immediately
  • Can be frozen for a few months
  • Usage similar to fresh herb
  • should not be consumed

tips

Freezing preserves the flavor of your curry herb.

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